Quick Garden Breakfast Bake

I love making breakfast bakes! They are so easy and fast, but look impressive. Plus, you can use up all the veggies in your fridge.

This is gluten-free, and can be made vegetarian by taking out the bacon and paleo by removing the cheese. For my food allergies, this is perfect exactly the way it is.


Quick Garden Breakfast Bake

5 eggs (I used free range, brown)

1/3 cup lite coconut milk

1/4 cup chopped onion

10 cherry tomatoes, halved

1/4 cup chopped green pepper

2 slices cooked uncured bacon

Finely grated cheese of your choice (I used Trade Joe’s English goat milk cheddar cheese)

What I did … 

Preheat oven to 400 degrees.

In a large bowl, beat the eggs and coconut milk. Gently add in onions, peppers and tomatoes.

Spray a medium size baking pan with a non-stick spray of your choice and pour the egg mixture in.

Break the bacon into pieces and scatter across the top of the mixture. Top with the cheese.

Bake for 20-25 minutes.


Paleo Breakfast Tacos

Paleo breakfast tacos. Seriously delicious.

Okay, let me back up a little. Most paleo and gluten-free tortillas that I’ve found, or recipes for them, use almond, or another flour, that I have a sensitivity to. When I’ve tried to make them myself, they have not come the greatest. I saw a post several weeks ago on Instagram about Siete Family Foods tortillas that were made with ingredients that didn’t bother me.

I found them at Whole Foods and decided to spend the money and try them.

Honestly, I didn’t have much faith they were going to taste good. I’ve had more than my fair share of gluten-free tortillas and they just haven’t lived up the hype. These, however, were the real deal. I made them two days in a row just to make sure, and even heated them several different ways.

Oh my goodness were they good! And, worth every penny.

Paleo Breakfast Tacos

what I used …

2 eggs, beaten

2 slices of uncured paleo-friendly bacon

2 Siete Family Foods tortillas

paleo-friendly salsa (optional)

how I did it … 

Cook the bacon in the microwave for about 2 1/2 minutes, or until crisp.

Warm the tortillas on low heat in a pan on the stove.

In a separate can, over medium heat, cook the eggs.

Assemble the tacos by putting the eggs, followed by the bacon and then salsa into the taco.




Quick Baked Egg Muffin Cups

Egg muffins used to freak me out a bit. So many recipes and the worry of if they were going to come out correct make me panic.

Well, I’m going to let you in on a little secret I recently learned, they are super easy, as long as you use a little common sense. Yes, common sense.

Here is why …  they are actually pretty simple. Now, that’s something I never thought I would write! But, really, once you have the basic egg mixture down, the rest is easy. And, that egg mixture – from what I have learned, it’s about six eggs to a half cup of milk. Add some veggies, bake at 350 degrees for about 20 minutes and you are set.

For these I was using up items I had in my fridge while friends were visiting. But, feel free to make your own combinations and play around a little. Don’t have two slices of cheddar cheese in the fridge? Use whatever you have. Don’t have bacon? Eliminate it.

I had 1 percent milk in the fridge, so that’s what I used for this, but I have used non-dairy milk as well. Or, if you’re like me and have a bunch of food allergies, use goat’s milk and butter. Play around and enjoy!

These are perfect for brunch, breakfast when you have guests or to make at the beginning of the week and reheat for a fast breakfast.


Quick Baked Egg Muffin Cups

what I used … 

6 eggs

1/2 cup milk

2 slices cheddar cheese, chopped up

3/4 cup frozen chopped spinach, thawed

4 slices cooked bacon, broken into pieces

2 tablespoons butter, melted

1/4 cup chopped onion

1 Roma tomato, chopped





what I did … 

Preheat your oven to 350 degrees.

In a large bowl, beat the eggs and milk together. Add in all the other ingredients – the salt, pepper, tarragon and thyme to fit your tastes – and mix well. Scoop into a greased 12-cup muffin tin making sure the mixture is evenly divided.

Bake about 18-20 minutes, or until cooked.

Serve warm.

These also stay in the fridge really well. To reheat, place two at a time on a microwave plate, cover and cook for about a minute in the microwave.


Notes: I’ve made these with and without the butter. I will say the butter adds some flavor, but I add it more because when I have guests I am paranoid about them sticking to the pan and “looking” okay. Feel free to omit it, or cut it down to one tablespoon.